Cook the rice noodles according to package instructions until tender. Drain, rinse under cold water to prevent sticking, and set aside in serving bowls.

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced chicken and cook until lightly browned and no longer pink, about 5 minutes, then transfer to a clean plate.

Reduce the heat to medium, and add the red curry paste, grated ginger, and minced garlic to the pot. Sauté for about 1 minute, stirring constantly, until highly fragrant and the paste begins to split.

Pour in the chicken broth and coconut milk, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then stir in the fish sauce, brown sugar, and sliced red bell peppers.

Return the cooked chicken to the pot and simmer for another 5 minutes until the peppers are tender-crisp and the chicken is fully cooked through.

Ladle the hot creamy curry soup and chicken over the prepared noodles in each bowl. Garnish with a handful of fresh cilantro and serve with lime wedges for a bright finish.